GARDEN GOURMET® Sausage pasta bake with Sensational™ Cumberland Sausages Recipe

This scrumptious vegan pasta bake recipe is a delicious restyling of the beloved Italian meal. The rich flavours with succulent GARDEN GOURMET Cumberland Sausages immersed in a creamy leek, tomato and spinach sauce and topped with crunchy breadcrumbs. This mouth-watering sausage pasta bake recipe is enough to make any menu shine.   

 

What makes this recipe special:  

Thanks to the GARDEN GOURMET® Sensational™ Cumberland Sausage’s taste-bud tingling texture and fine spices, the flavours in this vegan pasta bake recipe are bursting with gusto, giving every pasta lover the royal treatment – a delicious and heart-warming meal, this vegan pasta bake recipe has great flavour without sacrificing on quality. Try our vegan pasta bake recipe today! 

  • 0:55 TIME
  • 10 Portions
  • easy

Method

INGREDIENTS

20 GARDEN GOURMET® Sensational™ Cumberland Sausages 

1 large leek, sliced and well-washed  

1kg chopped tomatoes 

1 heaped tbsp sun dried tomato paste 

Pinch of sugar 

250ml vegan crème fraiche 

2tbsp vegetarian hard cheese 

250g baby spinach 

3 fat garlic cloves, crushed 

800g rigatoni or similar pasta  

Freshly ground black pepper 

2tbsp olive oil 

Large handful fresh basil leaves  

2½ slices of day-old bread  

 

To Serve: 

600g rocket salad 

  1. Preheat the oven to 180°C.
  2. Cook the pasta until just al dente in a large pan of boiling water. 
  3. While the pasta is cooking, fry the leek for 3-4 minutes in 2tbsp oil in a large pan, then add the garlic and continue to cook for 1 minute. Add the tomatoes, tomato paste and sugar, and bubble for 10 minutes to cook down to a thick tomato sauce. Remove from the heat and stir through the crème fraiche. 
  4. Drain the pasta and add to the sauce with the spinach, stir through to wilt.
  5. Cook the sausages in the remaining oil in the frying pan, slice on the diagonal and add to sauce. Pour everything into a large baking dish, sprinkle the top with the cheese and bake for 10-15 mins until browned and bubbling.
  6. Serve sprinkled with the basil and salad. Delicious! 

Chef's Tip

  • There are load of other hearty vegan meals available that cater to all, fancy tasting more of what Italy has to offer? Why not try our vegetarian Bolognese next? 

PORTION INFROMATION

Energy

FatSaturatesSugarsSalt

2292 kJ

545 kcal

14.2 g6.0 g7.9 g1.03 g
27%20%30%9%17%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change. 

NUTRITIONAL INFORMATION

Typical Nutrition ValuesPer 100gPer serveAdult RI% RI*

Energy kJ

7102292  

Energy kcal

169545200027%

Fat g

4.414.27020%

of which saturates g

1.96.02030%

Carbohydrate g

22.873.526028%

of which sugars g

2.57.9909%

Fibre g

3.210.4--

Protein g

7.925.55051%

Sodium g

0.130.412.417%

Salt g

0.321.03617%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal). 

The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.